I found this delicious recipe in La Cucina Italiana Magazine and just had to try it. Here's my version, with photos! 1 nine-inch cast iron skillet greased with 1 tablespoon unsalted butter 2 tablespoons unsalted butter 1/4 pound thinly sliced La Quercia Speck Americano Here's some of that delicious sliced speck! 4 cups very thinly sliced green cabbage plus a bit for garnish (or garnish with parsley or whatever you have on hand) 6 to 8 large eggs 2 cups (about 2 ounces) very finely and freshly grated Parmigiano Reggiano 1/3 cup plus 2 tablespoons whole milk. Here are the... Continue reading

We like to serve our prosciutto very simply - nicely arranged on a platter with good bread or bread sticks. Yesterday we were invited to a friend's house for dinner, so I made some home-made bread sticks. The recipe is from Carol Field's The Italian Baker. I used my Kitchen-Aid mixer, but you can make them by hand or in a food processor. We served the prosciutto and bread sticks with a small crock of sweet, unsalted butter and it was a great appetizer! 1 3/4 teaspoons active dry yeast 1 tablespoon malt syrup (I found it at the health... Continue reading

This recipe is a variant of one I found at Anson Mills, a wonderful source for all kinds of delectable grains and legumes. I made a broth with pork, beef, and chicken bones, and when it was totally done, I simmered it with a chunk of our La Quercia Country Cured Tamworth Bacon. You could also use a chunk of La Quercia Speck Americano. 2 cups Anson Mills Sea Island Red Peas, soaked in water and refrigerated overnight, then drained 1 yellow onion, peeled and cut in half 1 carrot 4 celery ribs 2 bay leaves 1 tablespoon curry powder... Continue reading

I made these little bundles for brunch this morning with our La Quercia Tamworth Country Cured Bacon. The delicate, sweet smokiness of the bacon was perfect with the barely cooked green onions. For each bundle (you'll want two bundles per person): 3 or 4 green onions, root ends trimmed and green part cut so total length is about 9 inches 1 slice La Quercia Tamworth Country Cured Bacon or Pancetta Americana (if using the pancetta, open up the round as shown in photo) Heat a small amount of oil in a large skillet (I used two tablespoons in my 12-inch... Continue reading

I concocted this recipe because I had some wonderful Manchego that our son brought home from Spain that was mouldering away in the refrigerator. I also had our Tamworth bacon, pimenton picante, and wonderful eggs from Coyote Run Farms. The basic souffle recipe is the Cheese Souffle Cockaigne from The Joy of Cooking. Before cooking After cooking Preheat the oven to 350 degrees and prepare a souffle dish by buttering it well and dusting with the finely grated parmesan. 4 large eggs, yolks and white separated 5 ounces Manchego cheese, grated 1 ounce parmesan, finely grated Butter for the souffle... Continue reading

This recipe is based on one that ran in the New York Times on July 13, 2010. It's highly flavored and fairly rich, so I'd serve it with a light soup (leek and potato soup made with broth and no cream or milk, for example ) and salad for supper. Preheat oven to 350 degrees F. 1 standard loaf pan, buttered 1 3/4 cups unbleached all purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 large eggs 1/3 cup milk (whole, 2 percent, or skim) 1/3 cup extra virgin olive oil 6 ounces... Continue reading

This soup is based on a Jean-Georges Vongerichten recipe that was in the New York Times in 2002. I used very rough and flexible measurements, because the basic format is quite forgiving. 5 tablespoons butter (or half butter, half olive oil) 3 ounces thinly sliced La Quercia Pancetta Americana, chopped in 1/2 inch or smaller pieces -- use up to 6 ounces. You can also crisp some up for a garnish! 2 celery hearts (white and pale green, not dark exterior ribs), finely diced - about 2 cups 4 small or two large celery roots (celeriac), peeled and diced --... Continue reading